Millionaire Cheesecake with Caramel Topping Recipe
This Millionaire Cheesecake is a rich, decadent dessert perfect for special occasions. It features a buttery digestive biscuit base, a smooth and creamy cheesecake layer made with full-fat cream cheese, and a homemade caramel topping made from sweetened condensed milk, brown sugar, and butter. The combination of textures and flavors makes it an indulgent treat that’s sure to impress.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 250g digestive biscuits, crushed into fine crumbs
- 100g unsalted butter, melted
Cheesecake Filling
- 600g full-fat cream cheese, softened to room temperature
- 150g granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Caramel Topping
- 200g sweetened condensed milk
- 150g brown sugar
- 100g unsalted butter
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Crush 250g of digestive biscuits into fine crumbs, mix thoroughly with 100g melted butter until well combined. Press this mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool completely to set the crust.
- Make the cheesecake filling: In a large mixing bowl, beat 600g softened cream cheese with 150g sugar until the mixture is smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for flavor depth.
- Bake the cheesecake: Pour the cheesecake batter evenly over the cooled biscuit crust. Bake in the oven for 45 minutes at 350°F (175°C) until the edges are set but the center remains slightly jiggly. Remove from oven and cool at room temperature before refrigerating the cheesecake for at least 4 hours or overnight to set completely.
- Prepare the caramel topping: In a saucepan, gently heat 200g of sweetened condensed milk, 150g brown sugar, and 100g butter over medium-low heat. Stir continuously to dissolve the sugar and allow the mixture to thicken, which should take approximately 10 minutes. Remove from heat once thickened.
- Assemble and chill: Once the cheesecake is fully chilled, pour the warm caramel topping evenly over the surface, smoothing with a spatula. Return the cheesecake to the refrigerator and chill for at least 1 hour to set the caramel layer before serving.
Notes
- This cheesecake can be prepared a day in advance to enhance flavor development.
- Use room temperature ingredients to achieve a smooth, lump-free cheesecake batter.
- To avoid cracks, consider baking the cheesecake in a water bath and avoid overbaking; the center should remain slightly jiggly.
- Leftovers keep well in an airtight container in the refrigerator for up to five days.
- For freezing, wrap individual slices tightly and thaw in refrigerator overnight before serving; reheating is not recommended.
- Gluten-free version: substitute digestive biscuits with gluten-free cookies.
- For flavor variations, add espresso to the caramel or swirl dark chocolate into the batter.
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